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Tuesday, September 3, 2013

Baingan Bharta

Long weekends are always fun to have. But the after holidays blues are hard.I feel lazy to do anything around & just love to stuck myself on a sofa with a good drama. This long weekend is no different from the other, we went to beach, watched an idiotic movie "the World's End" & did a little shopping of grocery & other stuff. So now it's time for me to get back to reality & start working on the blogging marathon again. Wishing myself a good luck with that & I'm here sharing a regional dish for Maharashtra, Bengal, Orissa & Bihar. (Acc. to wikipedia) This dish has a smoky flavor to it becoz of grilling it on a stove top & that makes this dish more delectable.

Yields : 2 Servings

Ingredients

1 Large eggplant/brinjal

½ Cup chopped onions

1 Cup chopped tomatoes

1 Tsp. ginger garlic paste

1 Tsp. garam masala

1 Tsp. paprika

½ Tsp. turmeric

1 Tsp. mustard

1 Tsp. jeera

1 Tbsp. Olive oil

1 Tbsp. Cilantro for garnish

Salt

- Place eggplant on your stove top & cook it
in medium heat. Rotate the eggplant on
the burner to cook it on all sides. You can see the brinjal getting softer on
all sides & that is when you switch off heat.- Allow it to cool for at-least 15mins on your
counter top. Then peel the outer burnt skin & keep the pulp aside. Mash the
brinjal without any lumps.

- Heat pan with oil & to that add mustard
& jeera. Once the mustard starts jumping add the onion to pan.

- Sauté them for few minutes. To that add ginger
garlic paste & fry for few seconds.

As a kid, this was the only 'baingan' dish I'd have. Interestingly, my friend from Bihar gave me a Tomato bharta recipe that is prepared in s similar manner with tomato roasted on stove top in place of the baingan